plump for pissaladière

Edinburgh 2013 is experiencing one of its best summers in years. We have all been enjoying an almost consistently high standard of sunny weather for the last month or so. But, as our family has not made it to the Gard this season, I chose to sort of bring it to us instead by making that most celebrated of onion tart/pizzas from the sunny South of France, the pissaladière. The thyme is the all important bit you really should try not to miss out. The herb ensures you are serving up a taste of the real deal; one whiff of it transports me immediately to the hills up behind my grandparent's house in the Languedoc-Rousillon. A fan of fishy fare, my Scottish francophile chum, Claire, was summoned round to sample this Gallic beauty. Recipe below if you fancy a go yourself at home (dead easy to make):

pissaladière

4 tbsp olive oil
ready-rolled shortcrust pastry (do make it yourself if you have the time)
4 large onions
handful of fresh/dried thyme
3 ripe tomatoes skinned, de-seeded and roughly chopped
2 x 50g anchovy fillets, drained
20 or so black olives
ground black pepper
salt

Heat the oil in a frying pan and cook the onions on a medium heat for about 10 minutes until softened. Add the tomatoes, thyme, along with a good amount of salt and ground black pepper. Switch the oven to 220 degrees C. Continue cooking the onions on a lower heat for about 20/30 minutes until golden in colour and slightly caramelised.  Line a baking tray with greaseproof paper and cover with the pastry. Spread the onion mixture over the top of the pastry. Arrange the anchovies in a criss-cross shape over the onions and fill each diamond with a black olive. Place in the oven for 15-20 minutes.

It was a thumbs up from Claire, by-the-way. This one is for you doll (and anyone else with a bit of a savoury tooth). Really good straight out of the oven, but my favourite is eaten once left to cool and had warm, or cold. Serve as mini appetisers or as part of a perfect picnic.